Congratulations to the Grid Iron Grill in Webster City and owner Burke Risetter for receiving top honors this year. Along with the kind description, the Grid Iron Grill will receive a plaque, large banner for display and a check for $500. Not to mention a boost in sales and traffic as the word gets out as to how delicious their breaded tenderloins are.

Phillip Carey, executive chef and professor at the Des Moines Area Community College Culinary Institute and one of the IPPA judges for this year's event commented "the even thickness of the pork loin made this sandwich very enjoyable to eat. A true test of a good breaded pork tenderloin is you can eat it with just a bun. This one was that tyhpe of sandwich."

Open seven days a week, the Grid Iron Grill purchases 300 to 400 pounds of pork each week and cooks up around 400 tenderloins each week. The loins are cut fresh daily, tenderized twice and given a light egg wash. The restaurant has one fryer dedicated to just pork products to preserve the true pork flavor.

The Iowa Pork Producers hold the Best Breaded Tenderloin contest each year as a celebration of Iowa's dedicated pig farmers, local restaurants and their hard-working teams. This year over 3000 nominations were submitted featuring 271 different establishments with 43 of those establishments making the final cut. The committee then traveled to taste, touch and see the the greatness for themselves.

IPPA also awarded a runner up prize of $250 and plaque to Northside Cafe in Winterset and rounded out the top five list with recognition and plaques to Buffalo Tavern in Burlington, Lake View's Thirsty Carp and to the Double Dip located in Chariton.

Of course the IPPA makes sure to take care of those who take the time to submit nominations. All the nominations for the winning restaurant, Grid Iron Grill, were gathered for a drawing and one lucky person won $100 as a Thank You from the IPPA.